Why each jar tastes the way it does

Each jar has its own place at the table.

Zobo

Hibiscus brings brightness. Charred pineapple gives it depth.

Zobo hibiscus and charred pineapple preserve served on melon with soft goat cheese

Tatashe

Red pepper makes it sweet and fruity. Scotch bonnet brings a slow warmth.

Tatashe red pepper chilli jam jar

Yaji

Honey brings the sweetness. Suya spice gives it savoury heat.

Contains peanuts.

Yaji hot honey drizzled over grilled chicken

Made to be opened, spooned out and put straight on the table.

See the three jars